Best Meatball Orzo Soup Recipes

MEATBALL ORZO SOUP

Meatball Orzo Soup image

This soup is a variation of the wonderful Greek avgolemono soup. Using ready-made meatballs makes it a quick and easy supper dish, but it doesn't shortcut the hearty soup's delicious flavor.

Provided by KATHYP100

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 8

Ingredients

4 (14 ounce) cans chicken broth
2 (14 ounce) packages frozen cooked meatballs, thawed
1 small zucchini, shredded
¾ cup orzo pasta
1 teaspoon ground black pepper
1 teaspoon dried parsley flakes
¼ cup lemon juice
2 eggs

Steps:

Pour chicken broth into a large pot and mix in meatballs, zucchini and orzo. Season with pepper and parsley. Bring to a boil, reduce heat to low and simmer uncovered 30 minutes.
In a bowl, beat together lemon juice and eggs. Mix 1/4 cup hot soup into bowl, then stir entire mixture into the pot. Serve soup hot.

Nutrition Facts : Calories 432.4 calories, Carbohydrate 30.9 g, Cholesterol 178.6 mg, Fat 19.9 g, Fiber 2 g, Protein 29.6 g, SaturatedFat 6.7 g, Sodium 1441 mg, Sugar 2.4 g

LEMON, ORZO, AND MEATBALL SOUP

Lemon, Orzo, and Meatball Soup image

This is a beautifully fragrant and delicious soup from Southern Living. Orzo pasta is such a wonderful addition to any soup.

Provided by DailyInspiration

Categories Clear Soup

Time 1h

Yield 3 quarts

Number Of Ingredients 15

Ingredients

1 lb ground chicken (or turkey)
1 large egg, lightly beaten
1/4 cup dry breadcrumbs (fine)
1 teaspoon kosher salt
4 teaspoons lemon zest, divided (loosely packed)
1 teaspoon dried rosemary, divided (crushed)
3 tablespoons olive oil, divided
1 medium onion, chopped
3 carrots, thinly sliced
2 garlic cloves, minced
64 ounces chicken broth
5 -6 tablespoons lemon juice
3/4 cup orzo pasta
1/4 cup parmesan cheese, freshly grated
1/2 cup fresh flat leaf parsley

Steps:

Combine first 4 ingredients, 2 teaspoons lemon zest, and 1/2 teaspoons rosemary in a medium bowl. Shape into 30 (1-inch) meatballs (about 1 level tablespoons each).
Saute meatballs, in two batches, in 1 tablespoons hot oil per batch in a dutch oven over medium heat 3-4 minutes or until browned. Remove with a slotted spoon.
Saute onion and next 2 ingredients in remaining 1 tablespoons hot oil in dutch oven over medium-high heat 3-5 minutes or until tender. Stir in broth, lemon juice,and remaining 2 teaspoons zest and 1/2 teaspoons rosemary. Bring to a boil, stirring occasionally. Add orzo. Reduce heat to medium; simmer, stirring occasionally, 7 - 9 minutes or until pasta is almost tender.
Stir in meatballs; simmer, stirring occasionally, 5-7 minutes or until meatballs are thoroughly cooked. Add salt and pepper to taste. Top with cheese and parsley.